It's not an old wives tale. As I understand it, it's not the bacteria
themselves but the waste toxins they produce that cause the problem. These
toxins are not destroyed by cooking though the bacteria are. So any
repetition of bacteria build up will produce more toxins which will be added
to the first lot etc.......
I don't know anything about the sale of meat regulations in the US, but I
think that here in the UK it is illegal to sell previously frozen meat
without stating that this is the case.
There are a lot of sites with more scientific detail in their content, I'm
sure that a google search would turn them up.
Wendy in UK
----- Original Message -----
To: <email@example.com>; "Denise Riches" <ddr_74@...>
Sent: Wednesday, June 30, 2004 7:54 AM
Subject: Re: [frozen-assets] refreezing raw meats?
> Why is it that we're not supposed to refreeze raw meat? Are there
pathogens that begin to grow and refreezing the meat won't arrest it? Would
storing the raw meat in the fridge be better? If meat is thawed and
refrozen does the texture weird out?
> I've thawed and refrozen meat numerous times and nothing bad happens. I
think this rule is just an old wives tale. Does anyone work in the meat
industry? I'm not sure, but I believe that much of the meat we buy "fresh"
in the grocery store was actually frozen before. The meat comes from the
slaughter house to the store. Between being cooled and sitting in the
grocery cabinet it gets frozen. So we already refreeze thawed meats.
> I don't think you have to worry too much about freezing and thawing.
Obviously there is some caution. I just mean that you can thaw meat one day
and refreeze it the next.